Twelve years after the first pastry book and after several more "sweet books," another one has come to pleasantly surprise those who love pastry.
This book proves that high pastry is accessible to everyone. The delicate balance of aromas, the taste pleasure, and the aesthetics of desserts are gathered in the "sugar cookings" within 6 chapters and more than 65 recipes.
Its authors, three experienced, modern, and talented pastry chefs, aim to debunk the most common myth that has accompanied pastry almost since its inception, that of complexity. Through the recipes presented in the "sugar cookings," they manage to prove that high pastry requires exclusively pure raw materials, clear techniques, and undoubtedly, a desire for creation.
The simple writing of the book allows everyone, amateurs, students, and professionals, to perfect their technique and prepare desserts with guaranteed results.
Happy creations!